Turkey Apricot Rice Salad

Kitchen Tested
  • Yield 8 servings
  • Prep 5 mins
  • Cook 0 mins

Use leftover turkey and wild or brown rice in this great salad.

High Cotton Food Styling & Photography

Turn leftovers into tomorrow's dinner by spiking wild rice with vivid colors, flavors and toasty crunchy almonds for an undemanding and unforgettable salad.


2 tablespoons lime juice
2 tablespoons seasoned rice vinegar
2 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon ground ginger
4 cups cooked wild or brown rice
2 cups chopped, skinless cooked turkey
1 cup dried apricots, cut into strips (about 6-ounces)
1/2 cup dried cranberries or dried mixed berries
1 cup chopped green onions
1/3 cup sliced almonds, toasted


  1. Whisk together lime juice, vinegar, oil, honey and ginger in a small bowl; set aside.
  2. Combine remaining ingredients, except almonds, in a large bowl. Combine with dressing and toss with almonds.

Tip:  Use kitchen scissors to cut dried fruit into strips.

Reprinted with permission for Holly Clegg’s trim&TERRIFIC® Too Hot in the Kitchen.



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